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Baking with Passion (Baker & Spice) Paperback – 15 Aug 2003

16 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Quadrille Publishing Ltd; New edition edition (15 Aug. 2003)
  • Language: English
  • ISBN-10: 1844000346
  • ISBN-13: 978-1844000340
  • Product Dimensions: 26.8 x 21.6 x 1.4 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 762,641 in Books (See Top 100 in Books)

More About the Author

Dan Lepard is an award-winning baker, food writer and photographer. His first book was Baking With Passion (1999), followed by The Handmade Loaf (2004, author and photographer), and Short & Sweet (2011, author and photographer); and as a contributor, The Cook's Book (2005) and the Dictionnaire Universel du Pain (2010). His photography credits include Made in Italy (2006), Hawksmoor at Home (2011), Comptoir Libanais (2013), and Comptoir Express (2014). Dan also writes for the BBC, Sainsbury's Magazine, Waitrose Kitchen Magazine, Delicious and for 8 years had weekly column in the Guardian. He now writes a monthly column for The Sydney Morning Herald, and Melbourne's Age newspapers.

Product Description

Amazon Review

It's unusual for a book on baking to do full justice to the whole, glorious range of the baker's art--from the robust and primitive physicality of bread-making, through exquisite cakes and biscuits, to the most rarefied patisserie. Baking With Passion is that book. Inspirational in the highest degree, it will send seasoned bakers back to the kitchen and embolden the most timid cook to start kneading. Dan Lepard is probably the hottest baker (figuratively speaking) in London, while Richard Whittington is busily establishing a reputation as one of the best cookery writers in the business. The fountainhead of their book is the London bakery Baker and Spice, where Lepard is consultant baker. The productions of this business, which delight a growing and enthusiastic retail clientele and are also supplied to many of the top restaurants in the capital, have been skilfully reinterpreted for the domestic kitchen and the unprofessional baker. Everything here can and should be reproduced in the home.

This is not to say that the recipes are unchallenging. Baking, as embodied here, is perhaps the most demanding branch of cooking in what it asks of the cook's patience, commitment and willingness to meet the highest standards of integrity in technique and choice of ingredients. Once these are met, however, the rewards are stunning. Particular highlights among the breads include the San Francisco Sourdough, one of the greatest breads in the world; a Garlic Bread made with whole garlic cloves braised with balsamic vinegar and a perfect Focaccia. Among the varieties of cake, the exquisite Lemon, Apricot and Carrot recipes stand out. Pear Tarte Renversée (a form of Tatin), Pithiviers and a simple but sensationally good Croissant recipe are the highlights of the section dealing with patisserie. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

About the Author

Dan Lepard is acclaimed as one of the finest bakers in the world. He has worked at some of London's hottest restaurants including Alastair Little, St John and Locanda Locatelli and was consultant baker at Baker & Spice. His irresistible weekly column in the Guardian Weekend magazine has brought him a huge and loyal following. Richard Whittington is a highly respected food writer who has written many successful books about food and cooking, including Alastair Little: Keep it Simple and Home Food. After first opening in September 1995, Baker & Spice has developed a great reputation for exceptional breads, cakes and pastries. It now has 3 branches all in London. --This text refers to an alternate Paperback edition.

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Customer Reviews

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Most Helpful Customer Reviews

39 of 39 people found the following review helpful By agardenchair on 13 Oct. 2004
Format: Paperback
The scope of this book is exceptional. It teaches you how to make your own sourdough bread without commercial yeast but home-made starters like they did in the old days. Making a bread like that is time consuming, but will have a better taste and usually stays fresh for about a week if it's a big loaf. Next, the auhtor goes on to show you that you can make nice breads with those big irrregular holes and a chewy interior with "sponges" and commercial yeast. Sometimes, italian "00" flour is needed - a strong white flour. I have had no problems substituting ordinary white flour with an acceptable amount of gluten (> 11%). It may not be the real thing or how it was intended, but this will still yield very good breads. The last chapters are about cakes, tarts and cookies.
The photographic quality of the pictures in the book is rather sensational. Nothing like the sterile food photography just for the sake of pleasing the eye. If a sourdough starter may develop a crust, then you will see a photo of a sourdough starter with a crust. Period. The photos really show what it will look like when you do it at home.
My favorites are "Dan's garlic bread" (using three whole bulbs of garlic) and all of the sourdough breads. I haven't had the nerve to tackle the fragile tart or croissant doughs yet. Highly recommended.
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3 of 3 people found the following review helpful By Simon Tavener VINE VOICE on 16 Mar. 2011
Format: Paperback Verified Purchase
I have yet to buy anything from a Baker & Spice shop (there isn't one near me) but from the glimpses you get from this good collection of recipes then I am certain I would find plenty to tempt me.

In recent months I have been looking for a good guide to working with wild yeasts in my baking and the first section in the book is a pretty comprehensive guide to this increasingly popular art/science. This is, at times, a little unusual - with some additions that purists might question but I am certain that most home cooks will only be worried as to whether things work rather than whether it conforms to some archaic rules.

Alongside the breads, there is a good range of cake, biscuit and savouries recipes to tempt you into the kitchen. Most of the ingredients are readily available and the techniques are clearly explained. I can't wait to try the recipe for the rustic bread with three whole heads of garlic inside - that looks divine. And there are other similarly inviting ideas to consider - many well illustrated with good photography.

If I have one criticism, it is the insistence on using bottled water. I am sorry but, for most home cooks, what comes out of the tap is perfectly adequate for their needs. It might make a slight difference to the end result but it is a tad too pretentious for me to consider reaching for a bottle of Evian or something similar!

Overall this has made a useful addition to my growing collection of baking books - but I don't think I will be following it completely to the letter!
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23 of 25 people found the following review helpful By lisa stocks on 9 Dec. 2004
Format: Paperback
What a brilliant book! You will never eat supermarket cotton wool-like bread again! It may seem a bit pernickity making your own sour-dour starters, but, boy, those results are so worth it! I have also made a number of cakes, the lemon drizzle is fantastic, and the carrot cake is too good for words, and the devil's food and marble cake attract a lot of compliments. Not brave enough to try my own croissants or danish pastries, yet, but these guys have inspired me to take further training and start up my own business.
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21 of 23 people found the following review helpful By Pamela Dale on 10 May 2004
Format: Paperback
This is truly an inspirational book. I have been searching for years for recipes for the sort of bread that you just can't find in English shops, and this is it. The San Francisco sourdough is sensational.
Although most of the recipes are time-consuming and somewhat complicated (and I had to invest in a second-hand Kenwood mixer), the results are worthwhile. But the recipe for wholemeal bread using commercial easy-bake yeast is a lot simpler than other recipes I have used, and the resulting bread is much better.
If you want to bake real bread with real taste, get this book. I guarantee you will never touch the pre-wrapped sliced stuff from your supermarket again!
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16 of 18 people found the following review helpful By A Customer on 12 Feb. 2001
Format: Paperback
Up until a year ago I had never cooked an egg let alone a loaf of bread or a cake. Then for christmas a friend bought me a copy of baking with passion by Dan lepard and Richard Whittington. Well, it didn't happen immediately; my first two attempts were complete disasters, but thanks to Dan's clear demonstration and Richard's easy style of writing I was soon knocking out beautifully fresh bread and cakes on a daily basis. In fact I was so inspired by the cooking duo that I'm now in Italy where I am training to be a proffesional chef myself. So indeed thankyou Dan and Richard.
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1 of 1 people found the following review helpful By J. E. Adams on 28 April 2013
Format: Paperback Verified Purchase
My wife and I have been making our own bread for years (no machine) but this adds such a variety of baking and is full of knowledge of how and why it works, Much more useful than a telly programme. Dan is the man!
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Not for the beginner but I love it..... I love sour dough but you need an heavy duty mixer for recipes in this book. If you are an expierienced baker in bread making and have an heavy duty mixer then this is the book to get, if not start with The Handmade Loaf by Dan Lepard. Other recipes in this book are good too.
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